Dulce de Leche
Home cooking
Judge thickness with a small spoonful after it cools, since the sauce is looser when hot. Use a wide enough pan to stir comfortably as the mixture begins to concentrate.
- Servings (recipe yield)
- An average-sized mason jar.
- Prep time
- 5 min
- Cook time
- 3 hr
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 1 liter milk.
- 350 grams sugar.
- Half a teaspoon of baking soda.
- A vanilla bean, or essence (Optional)
- Two glass marbles (Optional, but it is a traditional way to prevent sticking, and they will not break in the process.)
Instructions
- Heat all ingredients in a pan (with the marbles, if you want,) on a medium-heat stove, constantly mixing with a wooden spoon.
- Once the sugar dissolves, set heat to very low, and keep mixing once in a while for approximately two hours. It should not boil, if it happens, set it aside, keep mixing and once the temperature lowers put it back on the heat.
- Once the preparation gets thicker, be more careful and mix it more frequently so that it does not stick (and burn) and lumps do not form.
- Once you get a consistency similar to that of a custard, set it aside and keep mixing for 10 minutes, until it gets cold and thickens a bit more. If you put a spoon inside, pass your finger in the middle and it does not unite anymore, it is done.
- Once cold, put it on a glass jar and leave it in the fridge, or sterilize it.
Source: Public Domain Recipes · bernardo-slongo · Recipe source · Public-domain source license